Coconut Shrimp with Jalapeño Jelly
OtherSeafoodIntermediate30 minBy Northstar
Ingredients
Servings
4
- 3 cup shredded coconut
- 12 large shrimp (16-20 count), peeled and deveined
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cup vegetable oil for frying
- 1 cup red wine vinegar
- 1 cup water
- 1 cup granulated sugar
- 2 green jalapeño peppers, seeded and minced
- 1 small red bell pepper, minced
- 1 package liquid pectin
Instructions
- 1
Toast the shredded coconut on a cookie sheet in a 350 degrees F oven for 8 to 10 minutes until lightly golden.
- 2
Butterfly each shrimp by splitting lengthwise down the center, cutting three-fourths of the way through.
- 3
Dredge the shrimp in flour, then dip in the beaten egg. Press the toasted coconut firmly into each shrimp.
- 4
Heat vegetable oil to 350 degrees F. Fry the coconut shrimp until golden brown, about 2 to 3 minutes.
- 5
Remove and drain on paper towels.
- 6
For the jalapeño jelly: Place the vinegar, water, sugar, jalapeños, and red bell pepper in a saucepan and bring to a boil. Add the liquid pectin and bring to a boil again. Remove from heat and cool.
- 7
Serve the coconut shrimp with the jalapeño jelly for dipping.
Tags
americanother